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Posted in Cookies | 0 comments

Chocolate Chip and Walnut Cookies recipe

Chocolate Chip and Walnut Cookies recipe

Here is the recipe for Chocolate Chip and Walnut Cookies.

Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
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Servings
60 cookies
Servings
60 cookies
Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
Print Recipe
Servings
60 cookies
Servings
60 cookies
Ingredients
Servings: cookies
Instructions
  1. Pre-heat oven to 350*F
  2. Cream butter, sugars and salt until smooth and light.
  3. Reduce mixer speed. Combine liquids and slowly add making sure to fully incorporate before adding more.
  4. Combine / sift flour and soda and fold into mix until combined.
  5. Add nuts and chocolate chips.
  6. Using a size 40 scoop, place dough onto parchment paper lined sheet pans. (If using a 12x17 sheet pan, use a 6x4 pattern for the dough.)
  7. Bake at 350*F for 10 minutes.
Recipe Notes

You can always make the full batch and freeze whatever you are not going to eat right away. Or, better yet, what I like to do is scoop the dough onto a tray, freeze the dough balls, then bag the dough balls and defrost / bake as needed.

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Posted in Mousse and Creamy Desserts | 0 comments

Lemon curd recipe

Lemon curd recipe

Here is the recipe for lemon curd.

lemon curd blue star bowl 1
Lemon curd
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Servings
3 cups
Servings
3 cups
lemon curd blue star bowl 1
Lemon curd
Print Recipe
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Instructions
  1. In a medium sauce pan whisk together lemon juice, egg yolks, zest and sugar.
  2. Cook over medium heat and stir constantly until the mix is thick enough to coat a spoon.
  3. Strain into your container.
  4. Place butter into lemon curd and allow to rest and melt below the surface. Stir occasionally to emulsify.
  5. When butter is melted, stir to completely emulsify and cover with a layer of plastic film and the container lid. Refrigerate until ready to use.
Recipe Notes

PRO-TIP:
Use room temperature butter.
Stir mixture continuously until done.

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Posted in Pie and Tarts | 0 comments

Peanut Butter and Nutella Pie recipe

Peanut Butter and Nutella Pie recipe

Here is the recipe for Peanut Butter and Nutella Pie.

Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Ingredients
Servings: pie
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup Nutella on the top of the hardened peanut butter.
Recipe Notes

An alternative would be to use the Nutella as a base for the peanut butter.
Slice while still quite cold or frozen and serve cold.

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Posted in Cake | 0 comments

Chocolate Pave Cake recipe

Chocolate Pave Cake recipe

Here is the recipe for Chocolate Pave Cake.

Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Ingredients
Servings: 9 in
Instructions
  1. Preheat oven to 350F (175C)
  2. Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
  3. In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it's melted. Remove the bowl from the heat. PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.
  4. In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).
  5. Fold in the melted chocolate until fully incorporated.
  6. In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.
  7. Scrape the batter into the pan and gently smooth the top.
  8. Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.
  9. Let cool for 15 mins.
  10. Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate. Dust with icing sugar if you wish.
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Posted in Pie and Tarts | 0 comments

Peanut Butter and Jelly Pie recipe

Peanut Butter and Jelly Pie recipe

Here is the recipe for Peanut Butter and Jelly Pie.

peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
Servings: pies
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
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